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Blueberry Pancakes
What can be better than an easy-to-make, delicious stack of Blueberry Pancakes on a lazy weekend morning? The fact that these are made using less than ten simple whole food ingredients (without eggs and dairy!) in one bowl is just cherry on top!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 162 kcal
Course:
Breakfast
Cuisine:
French , American
Ingredients
- 1 ½ cups of all-purpose or whole wheat flour
- 1 ½ Tablespoons of baking powder
- ½ teaspoon of salt
- ¾ teaspoon of cinnamon
- 1 ¾ cups of plant milk or water
- 2 Tablespoons of maple syrup
- 1 teaspoon of vanilla extract
- 2 Tablespoons mashed banana
- 1 cup of fresh or frozen blueberries
Instructions
- Add all of the dry ingredients (flour, baking powder, salt, and cinnamon) to a large mixing bowl. Stir to combine.
- Add in the plant milk, maple syrup, vanilla, and mashed banana, and mix everything well until it has a uniform consistency.
- Add in the berries or chopped fruit.
- Heat a lightly oiled pan to medium-high heat. Scoop out large spoonfuls of batter onto the pan and cook until bubbles start to form. Flip and cook until slightly browned on the other side. Repeat with the rest of the batter.
- Top pancakes with more fruit, maple syrup, and enjoy.
Cup of Yum
Notes
- Do not overmix your batter, or you will have flat and chewy pancakes. Mix until no visible dry spots are left, though a few small lumps are okay.
- Do not flip the pancakes too early or you will be eating deformed, unevenly cooked pancakes instead of perfectly golden round ones. The bubbles will guide you! Gently flip them over once they form and the edges begin to brown.
- If you have extra time on your hands, rest the batter for a few minutes to let the gluten relax resulting in softer pancakes.
- If you do not have a griddle, use a skillet or heavy-bottomed pan. Make sure that the oil is also hot before cooking the pancakes to achieve that crisp-around-the-edges perfection! Test it with a small pancake first, so you know if the pan and oil are hot enough.
- Cooking in batches? Turn your oven on and place your cooked pancakes there to keep them warm until you are ready to serve!
Nutrition Information
Calories
162kcal
(8%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
418mg
(17%)
Potassium
87mg
(2%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
17IU
(0%)
Vitamin C
3mg
(3%)
Calcium
170mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 162
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 418mg | 17% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 170mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.